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Volume 14
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10.3390/foods14101741
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Correction to Foods 2024, 13(23), 3847.
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Correction

Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847

by
Naiwen Xing
1,2,3,
Shikang Tang
1,2,3,
Xuejiao Wang
1,2,3,
Chaofan Guo
1,2,3,*,
Xiaosong Hu
1,4 and
Junjie Yi
1,2,3
1
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
2
International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
3
Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China
4
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(10), 1741; https://doi.org/10.3390/foods14101741
Submission received: 22 April 2025 / Accepted: 22 April 2025 / Published: 14 May 2025
Browse Figure
Versions Notes
Error in Figure
In the original publication [1], there was a mistake in Figure 10 as published. This data error occurred due to an unforeseen mistake during the data organization process. The corrected Figure 10 appears below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Xing, N.; Tang, S.; Wang, X.; Guo, C.; Hu, X.; Yi, J. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. [Google Scholar] [CrossRef] [PubMed]
Foods 14 01741 g010
Figure 10. CLSM (FSG: fish skin gelatin; Mix10, Mix10, Mix100, Mix200, Mix500: mixtures of different molecular weights; FSG–Dex10, FSG–Dex100, FSG–Dex200, FSG–Dex10, FSG–Dex100, FSG–Dex200, FSG–Dex500: couplings of different molecular weights.).
Figure 10. CLSM (FSG: fish skin gelatin; Mix10, Mix10, Mix100, Mix200, Mix500: mixtures of different molecular weights; FSG–Dex10, FSG–Dex100, FSG–Dex200, FSG–Dex10, FSG–Dex100, FSG–Dex200, FSG–Dex500: couplings of different molecular weights.).
Foods 14 01741 g010
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MDPI and ACS Style

Xing, N.; Tang, S.; Wang, X.; Guo, C.; Hu, X.; Yi, J. Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. Foods 2025, 14, 1741. https://doi.org/10.3390/foods14101741

AMA Style

Xing N, Tang S, Wang X, Guo C, Hu X, Yi J. Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. Foods. 2025; 14(10):1741. https://doi.org/10.3390/foods14101741

Chicago/Turabian Style

Xing, Naiwen, Shikang Tang, Xuejiao Wang, Chaofan Guo, Xiaosong Hu, and Junjie Yi. 2025. "Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847" Foods 14, no. 10: 1741. https://doi.org/10.3390/foods14101741

APA Style

Xing, N., Tang, S., Wang, X., Guo, C., Hu, X., & Yi, J. (2025). Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. Foods, 14(10), 1741. https://doi.org/10.3390/foods14101741

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